Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

Melt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.

Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1⁄2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.

Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.

Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.

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Comments, questions and tips

Great recipe! I used a mixture of brown and red rice rice which added a firmer texture and nutty flavour to the dish. I also used vegetable stock and would probably add more spices next time.

lucylacy

4th Jan, 2017

5.05

This is the best kedgeree recipe I've come across and I've tried a few. Delicious blend of herbs and spices. I used whole grain rice so it took a bit longer than the recipe. Definitely do it again.

catie74

8th Dec, 2016

My kids love this which makes it a great family meal. I normally serve it with a green salad

laurahobby

20th Sep, 2016

5.05

Fantastic recipe, I cook it all the time. A quick, easy and tasty version of this dish.

lizleicester

7th Dec, 2015

5.05

This is a really delicious recipe. I used fish stock but it was the cardomom pods that were the magic ingredient.

dlulham

5th Aug, 2015

5.05

Gorgeous. Really filling and nice spices. The eggs taste great. We have had this several times!!

Nessa79

1st Jan, 2015

So easy and delicious. Made this for a New Year's Day brunch for some serious foodies and everyone loved it. Will be making again for lunch or supper. Usually make Nick Nairns smoked haddock risotto but this is healthier and lighter.

kookymooky

2nd Sep, 2014

5.05

Loved this recipe! Used smoked cod loin (looked fresher than the haddock at the supermarket) added spinach at the end, used coriander instead of parsley and added a teaspoon of garam masala, some fresh grated ginger, a pinch of paprika and a shake of dried chilli to please the husband who likes everything well spiced. Was devoured with gusto!

freya_marks

26th Mar, 2014

5.05

I added a handful of frozen peas and sultans at the end too. Delicious!

rehanapmalik

6th Mar, 2014

Lovely recipe, I use it regularly. The only change I make is to add garlic and ginger and also to poach the fish at the top of the rice part way way through cooking then take it out and remove the skin and flake then put it back in. I also add peas. Much easier.

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